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Pkhali
Spinach and walnut pâté balls with pomegranate (ispanakhis pkhali)
Pkhali are the walnut-bound vegetable pâtés that open almost every Georgian feast, the supra, from Tbilisi to the villages of Kakheti. Spinach is the best known, though beetroot, beans, leeks and nettles are made the same way, and in Lent they become the heart of the meal. The cooked greens are chopped fine with walnuts, garlic, coriander, vinegar and spices, shaped into small balls and pressed with a criss-cross, then dotted with pomegranate seeds. Eat them cold with mchadi or bread. The common mistake is not squeezing the spinach hard enough, which makes the pkhali loose and watery. Chef's tip: they taste much better the next day, once the garlic and vinegar have soaked into the walnuts, so make them a day ahead.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 6
Ingredients
For the spinach
For the walnut paste
To serve
Method
0/5 doneStep 1: Bring a large pan of water to the boil with 1 tsp salt. Add 1 ⅓ lb spinach and cook for 1–2 minutes, just until wilted and bright green. Drain and cool under cold water.
2 minStep 2: Squeeze the spinach in your fists, a handful at a time, until no more water drips out; it should end up as dense, dry balls. Chop it very finely.
Step 3: Blitz 5 ½ oz walnut halves and 2 cloves garlic in a food processor until they turn into a rough, slightly oily paste. Add 1 tsp ground coriander, 1 tsp blue fenugreek (utskho suneli), ¼ tsp chilli flakes, 1 ½ tbsp white wine vinegar and ¾ tsp salt and pulse to mix.
Step 4: Mix the walnut paste with the spinach, ½ red onion and ⅔ oz coriander leaves with your hands until evenly combined. Taste: it should be tangy, garlicky and well salted. Add a little more vinegar if flat.
Step 5: Shape into 12 balls the size of a walnut, flatten them slightly, press a criss-cross pattern on top with the back of a knife and dot with 3 tbsp pomegranate seeds. Chill for at least 1 hour, or up to 3 days.
Nutrition per serving
- Calories
- 190 kcal
- Protein
- 6 g
- Carbs
- 9 g
- Fat
- 16 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pkhali take?
- About 40 minutes in total: 30 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of red onion?
- White onion or shallots, same amount (soak raw onion in cold water for 10 minutes to soften it).
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